PER SERVING | 339cals | PROTEIN 21.5g | CARBS 24g | FAT 16g | FIBRE 7.5g

Tofu mushroom ramen

SERVES 2 | PREP 15 mins | COOK 10 mins

Tofu is a great source of protein and helps make this dish deliciously satisfying. Add finely sliced fresh root ginger and garlic to the broth for extra flavour, and season with a splash of soy sauce.

• 10g dried mushrooms, mixed or porcini
• 2 tbsp red miso paste, or any other miso
• 2 tsp olive or canola oil
• 150g extra-firm tofu, cut into 4 slices
• 25g plain cashews, very roughly chopped
• 40g dried wholewheat noodles
• 125g closed cup or shiitake mushrooms, sliced
• 1 pak choi, trimmed and thickly sliced, leaving any smaller leaves whole
• 100g beansprouts, rinsed and drained
• 4 spring onions, trimmed and very finely sliced
• crushed dried chilli flakes or freshly sliced red chilli, to serve (optional)

COOK’S TIPS

If you can’t find firm tofu, use silken tofu instead but don’t fry it. Instead, cut into cubes and warm through in the stock for a couple of minutes before serving.

1. 1. Place the dried mushrooms in a large wide-based saucepan and add 1 litre of just-boiled water. Stir in the miso paste to make a broth and leave to stand for 15 minutes.
2. 2. Meanwhile, heat the oil in a large non-stick frying pan, add the tofu slices and fry over a medium heat for 2 ½ minutes, or until lightly browned. Turn the tofu, add the nuts and fry for a further 2 ½ minutes, stirring regularly.
3. 3. Add the noodles, closed cup or shiitake mushrooms and pak choi to the saucepan with the dried mushrooms and miso. Bring to a simmer and cook for 3 minutes, stirring to separate the noodles.
4. 4. Stir in the beansprouts and spring onions and cook for 1 minute.
5. 5. Divide the noodles, mushrooms and vegetables between two deep, wide bowls and top with the tofu. Ladle over the broth and sprinkle with the chopped nuts and chilli, if using.